Seafood hot pot soup, because everyone has different tastes, the methods are varied and vary greatly.

Cantonese people eat seafood with light and original flavor as the standard, and there are also various practices. Next, I'd like to introduce two kinds of Cantonese seafood hotpot soup.

Guangdong Shunde tasty seafood hotpot

There is a famous hot pot in Shunde. The hot seafood is delicious: glutinous rice porridge.

No means "no".

How can it be called "porridge" without rice?

In fact, this is the essence of Shunde people's pursuit of food. Cantonese people like to eat hot pot, but they are afraid that the hot pot will be too hot (get angry), so they invented the porridge underwater soup of this hot pot.

Because, in the eyes of Cantonese, rice porridge is an artifact to reduce fire. Using porridge boiled with rice porridge as the bottom soup of hot pot can just control the internal heat of hot pot.

Noodles porridge is actually the bottom soup of hot pot.

This base soup is very exquisite and the production process is very complicated.

This exquisite porridge is made of soup. On the basis of selecting the rice that meets the porridge standard, it needs to be softened in advance, and then a little peanut oil is added to mix well and marinate.

Pour the soaked and pickled rice into the boiled soup, cook until the rice grains are completely opened (often stirred), melt into porridge water, and then separate the rice residue with a dense sieve to get a pot of thick porridge water.

After the porridge is boiled, pour some into a small pot, add a little shredded ginger and a few Chinese wolfberry, and it becomes a pot of hot pot soup with hot seafood, which is fresh, sweet and smooth.

Glutinous rice porridge's secret:

The secret of scalding seafood with porridge water is that porridge water has a certain consistency. After entering the porridge water, seafood is wrapped in sticky porridge water, as if covered with a layer of pulp, which tightly locks the fresh and sweet taste of seafood.

The thermal conductivity of porridge water is much higher than that of boiled water, and seafood can be cooked faster once it enters porridge water. At the same time, the thermal insulation performance of porridge water is also better. When the ingredients are put into the pot, the temperature of the porridge water will not drop too much, and the cooked seafood tastes more delicious.

In seafood hot pot, the practice of porridge without rice is very in line with the concept of Guangdong people pursuing lightness and health. Scalded seafood tastes more delicious and smoother.

Guangdong Chaoshan tasty seafood hotpot

Chaoshan people like seafood very much, especially Shantou. Seafood stalls are overwhelming, and seafood can be eaten 24 hours a day.

For seafood hot pot, Chaoshan people have their own unique views on seafood.

Seafood chafing dish with bitter gourd must be something that has never been seen in many places.

Chopped pepper, ginger, bitter gourd, garlic, celery, pork belly and mild red pepper constitute a unique seafood hot pot soup.

Another formula of Chaoshan hot pot soup can use pepper, ginger, wax gourd, soybean, pork belly and mustard tuber (a kind of dried radish pickled in Chaoshan area) as ingredients.

Bitter gourd hotpot soup

Although bitter gourd has a little bitterness, it is precisely because of the bitterness of bitter gourd that it can cause sweet returns. The wonderful use of bitter gourd in the bottom soup adds a sweetness to seafood.

The effect of clearing heat and detoxifying bitter gourd is the same as that of glutinous rice porridge: the coolness of bitter gourd is used to control the heat of hot pot.

Zanthoxylum bungeanum granules can effectively remove the fishy smell, garlic white and celery granules can increase the flavor, and a little ginger slice and a little spicy red pepper can increase the layering of some flavors.

The role of pork belly in the bottom soup: it is because pork belly can slowly release oil during the boiling process. And these oils just play the role of lubricants, making seafood taste smoother and tender.

Hot pot soup with pickled vegetables as ingredients

Waxed vegetables are one of the favorites of Chaoshan people. A small piece of mustard tuber can go with a bowl of rice porridge. However, pickled vegetables added to hot pot are not used to match rice porridge.

Pickled vegetables are also used to reduce temperature and fire in Chaoshan area. Pickled vegetables, as ingredients, can be added to hot pot, which can not only reduce fire, but also be used as umami agent to show the fresh and sweet taste of seafood.

A small amount of soybeans, with the boiling in the pot, protein and amino acids are constantly released, adding a lot of fresh and sweet flavor to the soup.

In Chaoshan area of Guangdong, there are different views and practices on seafood cooking. A leisure food stall in Chaoshan area may hide a master in handling seafood.

On seafood in seafood hot pot

As mentioned earlier, the bottom soup of seafood hot pot is only the bottom soup. How can we do without seafood? Next, let's talk about seafood.

Seafood, as its name implies, is delicious fish, shrimp, crab and shellfish in the sea.

Eating seafood hot pot, of course, is inseparable from the seafood of fish, shrimp, crab and shellfish. However, do you pay attention to the order of these seafood in the pot?

In fact, the order of hot seafood is also very particular.

When eating seafood hot pot, fish and shrimp should not be scalded in the pot first.

The sea fish is delicious, especially if it is scalded with the hot pot soup in glutinous rice porridge, which can better reflect the freshness and sweetness of the sea fish.

Why can't I eat sea fish first when I eat seafood hotpot? Because, although fresh and sweet, marine fish is rich in fat, which is higher than other seafood, and it is easy to feel full. Once you eat the sea fish first, it's easy to feel full, and the seafood behind you can't be eaten. Therefore, marine fish should not be eaten first.

Shrimp is seafood, too. You can't eat it first. Maybe you have to ask again: why can't shrimp be eaten first?

Because, in seafood hot pot, once the shrimp is put into the pot, the soup at the bottom of the pot will turn red, and the taste of shrimp is very strong, which will remain in the soup at the bottom of the pot, affecting the taste of other seafood. So in the seafood hot pot, shrimp is the last seafood in the pot.

The order of eating seafood hot pot and scalding seafood is: first eat shellfish, then eat crabs, then eat sea fish, and finally turn to sea shrimp.

What is the secret of seafood processing?

In seafood hot pot, there are some secrets about the handling of seafood. When we deal with shellfish, we should first distinguish them according to their size.

Big shells: such as conch, mussel, razor clam, etc. You must first knock on the shell to get the meat, then cut the snail meat into thin slices and blanch it in the pot.

Small shells, such as flower snail, flower shell, Bai Bei, razor clam, etc. You can cultivate it in simulated seawater for several hours with clear water, proper amount of sea salt and ice cubes in advance to make it spit out sand and dirt, and then put it in a pot for scalding.

Crabs are seafood that many friends like to eat. After the crab is slaughtered, it should be soaked in ice water for a while, so that the blue blood of the crab will precipitate in the ice water, and then it will be picked up and drained, so that the taste will be better and the bottom soup will not turn black.

Many different kinds of seafood are treated in different ways. When you buy seafood at ordinary times, you can naturally gain some new knowledge by asking the seafood stall owners more about their practices.

How to arrange the dip in seafood hot pot?

Eating seafood hot pot, Cantonese people pursue light taste and the original flavor of seafood. Therefore, it is relatively simple to eat seafood hot pot dipping sauce in Guangdong.

Light soy sauce is the simplest dip for eating seafood hot pot, which can cope with most seafood.

Stir-fried mustard is a perfect match for conch slices, and it is also a very delicious dip for dipping fresh squid.

Puning bean paste, a specialty of Chaoshan, is an ingenious pen as a dip for marine fish.

You can dip beef and seafood in sand tea sauce in Chaoshan area.

Garlic vinegar is a natural companion of crabs. With it, crabs have a soul.

Different dips and different seafood can make you feel different.

Seafood hot pot

Seafood, a favorite food of many people, is made in various ways. Like seafood, like seafood hot pot, start with understanding seafood.